A Little Guy Woking in His Big Kitchen

Nyonya Otak-Otak (Spicy Fish Cakes)

There’re few options at the ingredients, but I’ve used the first option for my cooking because it’s easier. You can use fish or prawns. I’ve used prawns and vegetarian fish. For prawns, remove intestines ok. Do not grinder prawns too fine or you don’t feel it when eating. Eat with bread is nice.

Gado-gado leaves (see pic below) is called daun kaduk or in my case, it’s monkey leaves as hokkiens called it. It’s hard to find in market. So, dat’s why people don’t used it for wrapping. It tastes better with it. Pluck clean ones ok.

There must be more tumeric than shallots as otherwise there is not enough yellowish as otak-otak should be. The reason to wrap is to avoid too much water sipping into the otak-otak when steaming.There’re many types of recipes but I’ve used my mums’. Some needs extra spices which’s cumbersome. Some used egg yolk but i avoid as it’s quite high cholesterol oledi without it.

Method
1. Clean fish, using a spoon to scoop out the flesh – flaking
2. Put B to grinder until turns finely paste. Use your finger to feel if it’s fine.
3. Add the flaked fish, coconut milk, egg and kaffir lime leave. Well mixed. Add sugar and salt to taste. Add a bit of oil if you’d like but I didn’t add.
4. Place 1 gado-gado leaf on top of banana leaf and topped with the fish paste. Cover with another 1 gado-gado leaf. Wrap the banana leave. Use toothpick to fasten.
5. When water is steaming, put in and steam for 15mins if wrapping is small. Seafood should not be over steamed or cooked. If you saw there’s whitetish means it’s cooked. Serve hot!

About

A little guy staying in KL. Passionate about cooking a disaster while brewing a storm using his wok in his big kitchen. Other interests involves reading books, shopping at malls and supermarts, traveling and dining, photography and editing.